Download DEPARTMENT OF BIOTECHNOLOGY AND FOOD TECHNOLOGY

DEPARTMENT OF BIOTECHNOLOGY AND FOOD TECHNOLOGY
Subject information (overview of syllabus)
The syllabus content is subject to change to accommodate industry changes. Please note: A more detailed
syllabus is available at the department or in the study guide that is applicable to a particular subject/module.
On 27 August 2015, the syllabus content was defined as follows:
A
ANALYTICAL BIOCHEMISTRY III (ALB301T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Chemistry)
Chromatography, spectrophotometry, spectroscopy, polarimetry, refractometry. (Total tuition time: ± 45 hours)
ANALYTICAL CHEMISTRY: BIOLOGICAL II (ACI201T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Chemistry)
Chromatographic and spectrophotometric techniques and instrumentation. (Total tuition time: ± 65 hours)
B
BIOCHEMISTRY II (BCH221B)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biomedical Sciences)
Structures and properties of carbohydrates, lipids, proteins and nucleic acids. Buffers and pH. Vitamins and
coenzymes. Principles of volumetric analyses and spectrophotometry, DNA replication, transcription and protein
synthesis. (Total tuition time: ± 65 hours)
BIOPROCESSING III (BPS301T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Products of fermentation technology such as food and beverage fermentations, amino acid production, single
cell protein production etc. Biotransformation, enzyme technology, domestic and industrial wastewater treatment. (Total tuition time: ± 65 hours, preparation time)
C
CALCULATIONS AND STATISTICS (CAL101T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Mathematics and Statistics)
General mathematics: algebra, calculations with pocket calculators. Graphs. Reduction of data to linear form.
Trigonometry. Statistical calculations: basic descriptive statistics, elementary probabilities, the normal probability division. (Total tuition time: ± 45 hours)
CHEMISTRY IB (CHE141C)
1 X 3-HOUR PAPER
(Subject custodian: Department of Chemistry)
Inorganic chemistry: atoms, molecules, periodic table, mole concept, chemical calculations, chemistry and elements of groups 1A, 4A, 5A, 6A. Organic chemistry: introduction, alkanes, alkenes, aromates, alkanols, phenols,
halogen compounds, alkanoates, alkynes, aldehydes, ketones and alkanoic acids. (Total tuition time: ± 90 hours)
CHEMISTRY IB: EXTENDED (FPCLS01)
1 X 3-HOUR PAPER
(Subject custodian: Department of Chemistry)
Scientific methodology and its use in discovering chemistry. Numbers in chemistry. The use of SI units. Matter. Atomic structure. Compounds in chemistry. The mole concept and chemical calculations. The electronic
structure of the atom and electronic configurations within the periodic table. Chemical bonding. The states
of matter and the binding forces within matter. Basic concepts of the gas laws. Solutions in chemistry. Acids,
bases and salts. Oxidation and reduction and the balancing of equations. Organic chemistry: introduction,
alkanes, alkenes, aromates, alkanols, phenols, halogen compunds, alkanoates, alkynes, aldehydes, ketones
and alkanoic acids. (Total tuition time: ± 160 hours)
D
DISEASE AND IMMUNE RESPONSE II (DIR201T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biomedical Sciences)
Important diseases of man, animals and plants. Control strategies. Immune system, vaccination, monoclonal
and polyclonal antibody, plant and animal tissue culture, diagnostic techniques. (Total tuition time: ± 65 hours)
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Faculty of Science
Department of Biotechnology and Food Technology - 2016
E
ENTREPRENEURIAL SKILLS (EPS101T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Management and Entrepreneurship)
Entrepreneurship, core business strategies, marketing strategies, operational strategies, financial planning
and management, human resource planning. (Total tuition time: ± 60 hours)
ENVIRONMENTAL BIOTECHNOLOGY IV (EMB401T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Environmental protection and waste disposal, industrial wastewater treatment processes, biodegradation of
xenobiotic compounds, bioleaching and biosorption, soil bioremediation, bioremediation of oil spills. (Total
tuition time: ± 48 hours)
EXPERIENTIAL LEARNING I (EXP1BIO)
EXPERIENTIAL LEARNING
EXPERIENTIAL LEARNING II (EXP2BIO)
EXPERIENTIAL LEARNING
(Subject custodian: Department of Biotechnology and Food Technology)
The purpose of experiential learning is to expose the student to as many techniques (microbiology, molecular
technology and chemical analysis) and apparatus and as much industrial experience as possible in order to
further prepare the student for the industry. (Total tuition time: six months)
EXPERIENTIAL LEARNING I (EXP1FDT)
EXPERIENTIAL LEARNING
EXPERIENTIAL LEARNING II (EXP2FDT)
EXPERIENTIAL LEARNING
(Subject custodian: Department of Biotechnology and Food Technology)
The purpose of experiential learning is to expose the student to as many techniques and apparatus and as much
industrial experience as possible in order to further prepare the student for the industry. The student must be
exposed to many aspects relevant to the field of food technology and the food industry as a whole. All students
must be subjected to at least two of the following areas relevant to the food industry: Research and product
development, production, processing, manufacturing and quality control and quality assurance (70%). Stock
Control and Marketing can form a minor part (30%) of the training programme. (Total tuition time: six months)
F
FERMENTATION TECHNOLOGY II (FMT201T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Isolation of micro-organisms, preparation of media, microbial growth, primary and secondary screening, setting
up a fermentation laboratory: instrumentation, stirred tank reactor design, other types of bioreactors, sterilisation of media, sterility and aseptic conditions, inoculum development, batch and continuous cultures, product
recovery, economics of fermentation. (Total tuition time: ± 84 hours)
FOOD BIOCHEMISTRY III (FBI301T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Study of the major chemical components of food, the chemical changes they undergo during processing and
storage, and methods used to analyse them. (Total tuition time: ± 90 hours)
FOOD COMPONENTS IV (FCP401T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Food ingredients and functionality, food additives (starch and modified starch, seaweed extracts, plant exudates, seed gums and microbial gums, dietary fibre, gelatin, acidulants and buffers, antioxidants, sweeteners,
flavours, colours, preservatives, enzymes, emulsifiers, bulking agents). South African regulations regarding
the use of additives in food products. (Total tuition time: ± 48 hours)
FOOD MICROBIAL ASSURANCE IV (FMA401T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Introduction to food microbial assurance, international standards and requirements, international food safety
management systems, PRP/GMP, microbial assurance, risk, HACCP, microbiological risk of minimally processed and fresh produce, managing risk in the food chain. (Total tuition time: ± 48 hours)
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Faculty of Science
Department of Biotechnology and Food Technology - 2016
FOOD MICROBIOLOGY III (FMB311T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Importance of food microbiology, microbial and mycological spoilage of food, factors influencing microbial
spoilage of foods, microbiological aspects of food preservation, microbial food poisoning and food-transmitted
infection, the isolation and identification of pathogens from food products, the use of micro-organisms in the
production of food, microbiology of the air. (Total tuition time: ± 84 hours)
FOOD PROCESS ENGINEERING: COMPUTER SKILLS I (FPE10YT)
CONTINUOUS ASSESSMENT
(Subject custodian: End User Computing Unit)
Students have to acquire theoretical knowledge (computing fundamentals) and practical skills as and enduser in operating systems and MS Office Suite applications (MS Word, MS Excel and MS PowerPoint) on an
introductory level. Students will do online and computer based tests. The modules are mapped with SAQA and
IC3 Essential Skills for Digital Literacy (international certification). (Total tuition time: ± 40 hours)
FOOD PROCESS ENGINEERING: FOOD ENGINEERING I (FPE10XT)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Units and dimensions, energy and mass balance, combined energy and mass balances, steam tables, basics
of heat transfer, heat exchangers, refrigeration, drying, application of mass and energy balances in food product
development and industrial processing. (Total tuition time: ± 45 hours)
FOOD PRODUCT DEVELOPMENT IV (VPO401T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Marketing principles. Introduction to the food product development process. Idea generation, screening of ideas
from concept to product, sensory and safety analysis, and launching the new product. Retrospection: problems and
constraints during the development process. Future trends and intellectual property. (Total tuition time: ± 48 hours)
FOOD PRODUCTION III (FDC301T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
The production function in perspective. Product development and process planning. Factory layout, hygiene
and sanitation. Cost data for production decision-making purposes. Production planning and inventory control.
Food product development project which includes all aspects from idea generation, development, consumer
acceptance, analysis and labelling. (Total tuition time: ± 195 hours)
FOOD PRODUCTION IV (FDC401T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Operations management: definition, principles and practices of management, management planning, decisionmaking, customer and human relations and entrepreneurship. (Total tuition time: ± 48 hours)
FOOD PROJECT IV (FPJ401T)
CONTINUOUS ASSESSMENT
(Subject custodian: Department of Biotechnology and Food Technology)
Students will be expected to plan and give a pre-presentation of a research project idea. Once approved, the
student will have to plan, write and present a research proposal, conduct and complete experimental work
under supervision, critically analyse and interpret results. Write a research report in scientific format; present
the report orally and visually. (Total tuition time: ± 48 hours, as well as other non-formal tuition periods)
FOOD QUALITY ASSURANCE I (FQA101T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Introduction to quality, quality control and quality assurance, HACCP and microbiological control including biological, physical and chemical hazards, organisation and management, product specifications, good manufacturing
practices, plant inspection, Kosher certification and Halaal foods, customer service, product and safety data sheets,
complaint handling, packaging, labelling and shelf-life; ISO 9000 and ISO 14001. (Total tuition time: ± 90 hours)
FOOD TECHNOLOGY I (FTN111T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
General introduction to food technology and the South African food industry. The use of the metric system
and comprehensive report-writing methods. Constituents of food: properties and significance in food systems.
Nutritive aspects of food constituents and the introduction to sensory evaluation. Principles of food packaging
and general discussion of relevant food topics. Introductory course on the theory and practice of basic food
preparation techniques (e.g. vegetable, meat and poultry processing, baking, creating foams and emulsions
and sugar confectionary) will be the focus of the practical component. (Total tuition time: ± 90 hours)
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Faculty of Science
Department of Biotechnology and Food Technology - 2016
FOOD TECHNOLOGY II (FTN211T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
The scientific and technological aspects namely food processing unit operations, different food preservation
methods, food legislation and nutritional tables of the following major food categories as processed in the
food industry: fruits and vegetables, cereals, legumes and oil seeds. Theory of analytical methods of sensory
evaluation. Dehydration using cabinet and freeze drying, hurdle technology (salami), baking technology and
sensory evaluation (triangle and ranking tests) will be the focus of practicals. Factory tours and DVD sessions
will be used as learning aids. (Total tuition time: ± 90 hours)
FOOD TECHNOLOGY III (FTN301T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
The scientific and technological aspects namely food processing unit operations, different food preservation
methods, food legislation and nutritional tables of the following major food categories as processed in the food
industry: fats and oils, dairy products, meat, poultry and eggs, fish and seafood, beverages (wine, beer, coffee, tea and carbonated soft drinks), chocolate and sugar confectionery. Manufacturing of butter, mayonnaise,
feta cheese as well as a variety of industry visits will be the focus of practicals. DVD sessions will be used as
learning aids. (Total tuition time: ± 90 hours)
FOOD TECHNOLOGY IV (FTN411T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Extrusion technology, membrane filtration, irradiation, modified atmosphere packaging, emerging food processing technologies, edible films, active and intelligent packaging, oxygen, ethylene and other scavengers,
time-temperature indicators, functional foods. (Total tuition time: ± 48 hours)
FOUNDATION ENGLISH (FPENG02, FPENG05)
1 X 3-HOUR PAPER
(Subject custodian: Department of Applied Languages)
Interpret, relate and reflect on all available and relevant resource material in proper English. Communicate
orally in a comprehensible and clear manner in both general and subject-specific communication. Demonstrate
intermediate-Level of proficiency in written English. (Total tuition time: ± 160 hours)
FOUNDATION LIFE SKILLS (FPLSK02)
1 X 3-HOUR PAPER
(Subject custodian: Department of Management and Entrepreneurship)
Campus ethics, learning styles and whole-brain thinking, self-image and assertive behaviour, time management, self-motivation, conflict management, sexuality and relationships, problem-solving skills, managing
stress, the multicultural society, techniques for summarising and memorising, how to cope with assessments
and assignments, creativity, and many more. The life-skills sessions are participative, with group discussions
and personal application to optimise student’s learning experience. (Total tuition time: ± 128 hours)
I
INDUSTRIAL BIOTECHNOLOGY IV (IBI401T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Immobilisation technology, industrial enzymes: classes, production, applications, economic considerations. Processes, applications and economics of ethanol, microbial polysaccharides, antibiotics. Biosafety and biodiversity,
microbial insecticides, Bt crops. Influence of biotechnology on industrial products. Microbial transformations with
industrial applications. (Total tuition time: ± 48 hours)
M
MATHEMATICS IB: EXTENDED (FPMLS01)
1 X 3-HOUR PAPER
(Subject custodian: Department of Mathematics and Statistics)
Arithmetic. Graphs. Functions. Basic algebra. Trigonometry. Differentiation. Mensuration. Basic statistics. (Total
tuition time: ± 160 hours for FPMAT06 and ± 120 hours for FPMLS01)
MEDICAL BIOTECHNOLOGY IV (MBT401T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biomedical Sciences)
Mammalian cell culture, application of normal and cancerous cell cultures, recombinant DNA technology in cell
cultures, applications of recombinant cell cultures. (Total tuition time: ± 48 hours)
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Faculty of Science
Department of Biotechnology and Food Technology - 2016
MICROBIOLOGY I (MBI101T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
General introduction. Microscopy. Protista, mycota and monera. Eucaryotes, procaryotes and viruses. Microbial
nutrition. Growth and culture media. Sterilisation and control of micro-organisms. Aseptic techniques and pure
culture techniques. Basic terminology and principles of microbial metabolism. Practical microbiology. (Total
tuition time: ± 66 hours)
MICROBIOLOGY I (MBI110T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
General microbiology, chemical and physical control, environmental microbiology, food microbiology, occupational
microbiology and microbiology ecology. Practical microbiological techniques. (Total tuition time: ± 248 hours)
MICROBIOLOGY I: EXTENDED (FPMLB01)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
General microbiology, chemical and physical control, environmental microbiology, food microbiology, occupational
microbiology and microbiology ecology. Practical microbiological techniques. (Total tuition time: ± 248 hours)
MICROBIOLOGY II (MBI241T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Advanced composition and structure of the eukaryotic cell. Metabolism for energy production - pathways
for the production of ATP. Introduction to the genetics of micro-organisms, the genetic code, mutations and
recombinant DNA technology. Taxonomy, principles and characteristics/schemes used. Bergey’s manual groups of bacteria (including bacteria that cause food-borne illnesses), their characteristics and importance.
(Total tuition time: ± 90 hours)
MICROBIAL BIOCHEMISTRY III (MBB301T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biomedical Sciences)
Genetic code, restriction enzymes, polymerase chain reaction, glycolysis, glucogeogenesis, pentose phosphate
pathway, glycogen degradation and synthesis, control of glycogen metabolism, fatty acid breakdown, fatty acid
synthesis, metabolism of triacylglycerols, citric acid cycle, electron transport and oxidative phosphorylation,
anaerobic and aerobic metabolism, nitrogen fixation and assimilation, amino acid metabolism, urea cycle.
(Total tuition time: ± 180 hours)
MICROBIOLOGY: BIOLOGICAL III (MBG301T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Pathogenicity of micro-organisms, antimicrobial chemotherapy, clinical microbiology, epidemiology of infectious
diseases. Human diseases caused by viruses, Gram-positive and Gram-negative bacteria, other bacteria, fungi
and protozoa. (Total tuition time: ± 84 hours)
O
ORAL ANATOMY I (OAT101T)
1 X 2-HOUR PAPER
(Subject custodian: Department of Sport, Rehabilitation and Dental Sciences)
The study of the bone structures, muscles, joints and nervous system of the human skull. (Total tuition time:
± 68 hours)
P
PHYSICS IB: EXTENDED (FPPLS01)
1 X 3-HOUR PAPER
(Subject custodian: Department of Physics)
A general physics qualification with applications in the biological sciences: remedial mathematics, fundamental
units, vectors and scalars, kinetics, mechanics, dynamics, momentum, work, energy and power, fluids, temperature and heat, gas laws, waves and sound, optics, electricity, magnetism, radioactivity. Practical: experiments
related to the theory. (Total tuition time: ± 160 hours)
PHYSICS IB (PHU161C)
1 X 3-HOUR PAPER
(Subject custodian: Department of Physics)
A general physics qualification with applications in the biological sciences: remedial mathematics, fundamental
units, vectors and scalars, kinetics, mechanics, dynamics, momentum, work, energy and power, fluids, temperature and heat, gas laws, waves and sound, optics, electricity, magnetism, radioactivity. Practical: experiments
related to the theory. (Total tuition time: ± 90 hours)
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Faculty of Science
Department of Biotechnology and Food Technology - 2016
PROCESS TECHNOLOGY AND MANAGEMENT: COMPUTER
CONTINUOUS ASSESSMENT
SKILLS I (PTM10YT)
(Subject custodian: End User Computing Unit)
Students have to acquire theoretical knowledge (computing fundamentals) and practical skills as and enduser in operating systems and MS Office Suite applications (MS Word, MS Excel and MS PowerPoint) on an
introductory level. Students will do online and computer based tests. The modules are mapped with SAQA and
IC3 Essential Skills for Digital Literacy (international certification). (Total tuition time: ± 40 hours)
PROCESS TECHNOLOGY AND MANAGEMENT: THEORY I (PTM10XT)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Units and dimensions, energy and mass balances, steam tables, basics of heat transfer. Introduction to general
management: planning, organising, leading, controlling, communication and interpersonal skills, transcultural
management. (Total tuition time: ± 45 hours)
R
RECOMBINANT DNA TECHNOLOGY IV (RDT401T)
2 X 2-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
An in-depth handling of recombinant DNA technology as the foundation for modern biotechnology. Topics
discussed include restriction modification enzymes, hybridisation, cloning and cloning vectors, sequencing,
polymerase chain reaction, genome projects, gene manipulations, genomic and cDNA libraries, DNA delivery
methods, expression of cloned genes in E. coli & prokaryotes, products made using genetic engineering. Bioinformatics and analysis of biological data using computer software will be introduced. The students will gain
in-depth knowledge and hands-on laboratory/industrial skills required for direct employment or for creation of
employment in an industry dealing with this subject matter. (Total tuition time: ± 144 hours)
RESEARCH METHODOLOGY: NATURAL SCIENCES:
CONTINUOUS ASSESSMENT
BIOTECHNOLOGY (RMN20XB)
(Subject custodian: Department of Biotechnology and Food Technology)
What is research? Tools of research, getting started on a research project, review of the relevant literature,
research design and data collection. Writing a proposal and a research report, oral presentations skills, principles
of postgraduate supervision. Practical assignments. (Total tuition time: ± 32 hours)
RESEARCH METHODOLOGY: NATURAL SCIENCES: CONTINUOUS ASSESSMENT
STATISTICS (RMN20YB)
(Subject custodian: Department of Mathematics and Statistics)
Statistical methods for the preparation and working of data, including descriptive statistical methods. (Total
tuition time: ± 48 hours)
RESEARCH PROJECT IV (RSP401T)
CONTINUOUS ASSESSMENT
(Subject custodian: Department of Biotechnology and Food Technology)
Students will be expected to plan and give a pre-presentation of a research project idea. Once approved, the
student will have to plan, write and present a research proposal, conduct and complete experimental work
under supervision, and critically analyse and interpret results. Write a research report in scientific format,
present the report orally and visually. (Total tuition time: ± 48 hours as well as other non-formal tuition periods)
S
SANITATION, SAFETY AND HYGIENE I (SSH101T)
1 X 3-HOUR PAPER
(Subject custodian: Department of Biotechnology and Food Technology)
Introduction to biotechnology, importance of first-aid and laboratory safety. Aspects of safety legislation and
reporting. Chemical cleansers and sanitisers and good personal hygiene practice. Classification of microbial
hazards, and waste disposal. (Total tuition time: ± 40 hours)
6
Faculty of Science
Department of Biotechnology and Food Technology - 2016